Savory Breakfast Muffins with Cheese and Herbs
15min
20min
5
285
Chef's Note
These muffins freeze beautifully! Make a double batch and freeze the extras for busy mornings. To reheat, microwave for 20-30 seconds or warm in a 350°F oven for 5-7 minutes. For extra flavor, try substituting different cheese varieties like Gruyère or pepper jack.
Tags
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 large eggs
3/4 cup milk
1/4 cup olive oil
1 cup cheddar cheese
2 tablespoons fresh chives
1 tablespoon fresh thyme leaves
2 tablespoons fresh parsley
1/4 cup sun-dried tomatoes
3 stalks green onions
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease a 10-cup muffin tin or line with paper liners.
- 2
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- 3
Finely chop 2 tablespoons fresh chives, 1 tablespoon fresh thyme leaves, 2 tablespoons fresh parsley, 1/4 cup sun-dried tomatoes, and 3 stalks of green onions.
- 4
In a separate bowl, beat 2 large eggs, then add 3/4 cup milk and 1/4 cup olive oil. Whisk until well combined.
- 5
Grate 1 cup of cheddar cheese if not already shredded.
- 6
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- 7
Fold in the grated cheese and chopped herbs, sun-dried tomatoes, and green onions.
- 8
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- 9
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- 10
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (per serving)
285
9g
24g
17g
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